Steak and Horseradish Crostini
I made this easy, yet stunning appetizer recipe for Steak and Horseradish Crostini to bring to my family Christmas party.
They did not last long which is always a nice compliment.
I made them, covered with foil to transport, and then warmed in the oven right before serving for a few minutes.
But they are also amazing served at room temperature if warming is not an option.
How to make Steak and Horseradish Crostini
First cook 1 1/2 pounds steak of choice either in a cast iron skillet or Blackstone griddle.
Or obviously a regular grill works too.
I used strip steaks and simply seasoned with kosher salt and pepper.
Preheat your skillet, griddle, or grill to medium heat and cook 3 to 4 minutes per side for a medium rare to medium doneness.
Add some olive oil first if cooking in a skillet or Blackstone griddle.
I started making the crostini while the steak rested.
Slice a French Baguette into about 20 pieces and place them on a tray.
Slicing works best with a serrated bread knife.
Brush or spray the tops with olive oil and season with kosher salt and pepper.
And place the tray into a 400-degree oven for 5 minutes.
I sliced the steak while the bread was toasting up in the oven.
Then put some horseradish sauce onto each crostini bread slice, which was easy because mine was in a squeezy bottle.
Add a slice of steak over the horseradish on each slice of bread.
Then drizzle some balsamic glaze over top and garnish with fresh parsley.
You can find balsamic glaze in the vinegar section of the grocery store or on Amazon.
Steak and Horseradish Crostini has a slight bite from the horseradish and balanced out with the sweetness from the glaze!
And won’t you feel so proud walking into a party carrying THESE as your appetizer?!
If you like Steak and Horseradish Crostini, you might also like these recipes…
Southwest Steak Jalapeno Poppers
Spicy Crab Roll Hash Browns
Birria Eggs Rolls
Balsamic Tomato Burrata Crostini
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Steak and Horseradish Crostini
Steak and Horseradish Crostini is a simple, yet stunning appetizer recipe served warm, or room temperature topped with balsamic glaze!
Ingredients
- 1 1/2 pounds steak of choice (I used strip steak, 1-inch thick)
- kosher salt, pepper
- olive oil
- 1 (12-ounce) loaf French Baguette
- 3 ounces horseradish sauce
- 1 ounce balsamic glaze (vinegar section of grocery store or Amazon)
- 1/4 cup chopped, fresh parsley
Instructions
-
Season the steak well with kosher salt and pepper. Preheat a cast iron skillet or Blackstone griddle to medium heat for several minutes.
-
Add some olive oil and the steaks. Cook 3 to 4 minutes per side for medium rare to medium doneness. Let the steaks rest for a few minutes and slice them into strips.
Note: I let my steak rest while making the crostini.
-
Slice the French Baguette into about 20 slices and place them on a baking sheet. Brush or spray the tops with olive oil and season with kosher salt and pepper. Bake in a 400-degree oven for 5 minutes.
-
Top each slice of bread with horseradish sauce, a slice of steak, drizzle the balsamic glaze over top and sprinkle the parsley over the crostini.
Note: These can be assembled an hour before serving. They are good at room temperature, or you can put them in the oven for a few minutes to warm them before serving.
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